Did you know that Starbelly serves up to five tons of bacon each year? That's a lot of slaughtered creatures. But Babe's unfortunate loss of life is your insatiable belly's gain. Starbelly's signature Bacon-Jalapeño Spaghetti dish is also one of the Castro eatery's most popular. Now you can make it at home.
Tired of the usual hotdogs and chips fare that comes with sleeping in the great outdoors? Don't let the opportunity to cook a delicious meal over an open flame pass you by.
Break out your beret, red scarf, and horizontal stripes, and get ready to celebrate Bastille Day in style with this classy cocktail.
Proper Food's Red Quinoa and Beet Pesto Salad is a popular lunch item among SoMa and FiDi worker bees, and it's not hard to see why: the hearty medley of quinoa, beets, wild baby arugula, walnuts, goat cheese, mint, basil, and red wine vinaigrette is both totally healthy and totally delicious.
7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.
What in the world could be more heavenly than a Pie Shake—a piece of your favorite pie blended with ice cream and milk and then slurped through a straw?
It's no surprise that El Techo de Lolinda's chicharrones de carne are the stuff of legend. While inspired by Latin street food, these crispy morsels are not your basic sidewalk cracklins—El Techo's chicharrones are roasted and fried chunks of pork shoulder, and taste best when shared with your friends over a long (and margarita-filled) evening. Bottoms up.
Seeing as how the pickling revolution is well underway, you might as well make and serve the best. San Francisco's Super Duper Burger prepares more than 100 pounds of pickled cucumbers per day, in house. Whew. The recipe comes from chef Jose Garcia. Make a bunch and serve them atop burgers and more.
The 25-seat Tenderloin bistro Huxley, which opened last fall, is the debut effort of Kris Esqueda (Saison, Sons & Daughters) and executive chef Sara Hauman (Bar Agricole). Its rustic, heartfelt menu includes the charred squid salad, full of California staples such as avocado, cilantro, and mint. The simple dish can be tailored to fit any season: Substitute chickpeas with lentils or quinoa for a hearty, cold-weather meal or, Hauman recommends, wait for summer to add sweet tomatoes for the perfect picnic salad.